Showing posts with label cauliflower. Show all posts
Showing posts with label cauliflower. Show all posts
Wednesday, June 26, 2013
Sesame Roasted Cauliflower
Wednesday, May 1, 2013
Paprika, Rosemary & Cheese Cauliflower "Popcorn"
If you recall, I attended an event in March hosted by Buick and Food & Wine Magazine called the Buick Discovery Tour. While one of the guest chefs was preparing their dish, they were randomly talking about food and asking questions from the audience. I wish I could remember who it was, but all I heard was "Cauliflower Popcorn".
Sometimes, that's all it takes and the wheels start spinning. My friend and I looked at each other and immediately thought that would make a PERFECT next recipe to try with cauliflower. So we started thinking up different concoctions and one of them had to have cheese! Well the weeks got away from me, the cauliflower at the market didn't look fresh, and I forgot. Well I didn't technically forget, I put it in the Notes section on my phone and then never looked at it. I do that ALL THE TIME! I have to go in there at least once a month to clean it out from the random things I think of and "jot" down and then forget to look at. Does this happen to anyone else?
Alright then, guess it's just me! Anyway, I finally bought a decent head of cauliflower recently and gave this paprika, rosemary and cheese version a try. They say it's popcorn, but technically, it's just cut up smaller than you normally would when roasting (or at least that's how I interpreted it) and I LOVED this recipe. I actually prefer my cauliflower in smaller pieces as it gives it a sweeter flavor as well.
Paprika, Rosemary & Cheese Cauliflower "Popcorn"
1 Large Cauliflower
1 tbsp. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Spanish Paprika
2 tsp. Fresh Rosemary, finely chopped
2 tbsp. Pecorino Romano Cheese, grated
Directions:
1. Preheat oven to 400 degrees.
2. Cut down the cauliflower into bite-sized pieces by removing the stems and stalks with a sharp knife. Rinse under cold water and add to a bowl.
3. In a small bowl, combine the oil, salt, paprika, and rosemary; then add to the cauliflower. Mix well.
4. Place the cauliflower on a baking sheet and bake for 30 minutes until golden brown; turn halfway.
5. Remove from the oven, then sprinkle the cheese on top of the hot cauliflower; toss to coat. Serves 4.
*Nutritional Information per Serving: Calories 78, Carbs 7.8g, Fat 4.4g, Protein 3.4g, Fiber 3.7g, Sugar 3.5g
Sometimes, that's all it takes and the wheels start spinning. My friend and I looked at each other and immediately thought that would make a PERFECT next recipe to try with cauliflower. So we started thinking up different concoctions and one of them had to have cheese! Well the weeks got away from me, the cauliflower at the market didn't look fresh, and I forgot. Well I didn't technically forget, I put it in the Notes section on my phone and then never looked at it. I do that ALL THE TIME! I have to go in there at least once a month to clean it out from the random things I think of and "jot" down and then forget to look at. Does this happen to anyone else?
Alright then, guess it's just me! Anyway, I finally bought a decent head of cauliflower recently and gave this paprika, rosemary and cheese version a try. They say it's popcorn, but technically, it's just cut up smaller than you normally would when roasting (or at least that's how I interpreted it) and I LOVED this recipe. I actually prefer my cauliflower in smaller pieces as it gives it a sweeter flavor as well.
Paprika, Rosemary & Cheese Cauliflower "Popcorn"1 Large Cauliflower
1 tbsp. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Spanish Paprika
2 tsp. Fresh Rosemary, finely chopped
2 tbsp. Pecorino Romano Cheese, grated
1. Preheat oven to 400 degrees.
2. Cut down the cauliflower into bite-sized pieces by removing the stems and stalks with a sharp knife. Rinse under cold water and add to a bowl.
3. In a small bowl, combine the oil, salt, paprika, and rosemary; then add to the cauliflower. Mix well.
4. Place the cauliflower on a baking sheet and bake for 30 minutes until golden brown; turn halfway.
5. Remove from the oven, then sprinkle the cheese on top of the hot cauliflower; toss to coat. Serves 4.
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.
Enjoy!
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Enjoy!
Don't forget to check your inbox today for the monthly edition of Carrie's Experimental Kitchen Newsletter! If you haven't signed up yet, you can do so by submitting your email address here:
Friday, December 14, 2012
Roasted Garlic Mashed Cauliflower
For those of you who might have missed my FB update, I tore my calf muscle the other day doing nothing more than walking my dog and twisted funny. Lucky for me, I don't need surgery; but I do need to be off of my feet for the next few days (on crutches) and then go to physical therapy for the next month. I have a few more new posts for next week, but will not be able to fulfill the promise of 12 Days of Holiday Baking being that I can't stand without support so I think cooking/baking is out of the question for a while. I'll try to post when I can! xo
And now for today's savory recipe...
I made this recipe for Roasted Garlic Mashed Cauliflower last week and posted it on my Facebook page and the CEK fans went wild and couldn't wait for me to post this recipe. I love that it's so simple to prepare and if you're in a time crunch, I'm sure you could use frozen cauliflower instead of fresh.
Roasting garlic is SO easy, but it does take some time. If you are in a rush, consider roasting it the night before, then just heat it up so the pulp extracts easier. You can use roasted garlic in so many dishes, but my hubby's favorite is to just smear it on top of a nice, juicy steak. We really liked this recipe and my youngest, who REFUSES to eat cauliflower in any form, ate THIS and LOVED it! Tricky mom that I am told her it was garlic potatoes and she fell for it. ;)
Roasted Garlic Mashed Cauliflower
1 Head Fresh Cauliflower, steamed until soft
2 tbsp. Butter
3-4 tbsp. Milk
1 Head Roasted Garlic
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Directions:
1. Add your cooked cauliflower to a bowl and add the butter, milk and garlic pulp. (Depending on the size of the cauliflower, you may need to adjust how much milk you add)
2. Using your electric mixer, mash the cauliflower until it is a creamy consistency. Serves 4.
Roasted Garlic
1 Head Garlic
Extra Virgin Olive Oil
Sea Salt
Directions:
1. Remove the excess papery skin from the garlic.
2. Cut off the top of the head of garlic exposing the garlic bulbs.
3. Drizzle on a little oil and sprinkle with salt.
4. Wrap the garlic head in aluminum foil and bake at 425 degrees for 30 minutes.
5. Remove from the oven and squeeze out the garlic bulbs, it will be spreadable like butter.
Speaking of my youngest daughter, today is her 11th Birthday, man does time fly. Happy Birthday Baby Girl...I love you! She loves to help me in the kitchen and if you're new to CEK, she also wrote her own blog post a few months back, and is still one of my more popular posts today! So in honor of her birthday, I'll share her recipe again for Homemade Gnocchi with Sausage Bolognese with you in case you missed it. She was VERY proud of it (as was I) and talks about her 5 minutes of blogging fame often. Love this little apple that didn't fall far from the tree! <3
And now for today's savory recipe...
I made this recipe for Roasted Garlic Mashed Cauliflower last week and posted it on my Facebook page and the CEK fans went wild and couldn't wait for me to post this recipe. I love that it's so simple to prepare and if you're in a time crunch, I'm sure you could use frozen cauliflower instead of fresh.
Roasting garlic is SO easy, but it does take some time. If you are in a rush, consider roasting it the night before, then just heat it up so the pulp extracts easier. You can use roasted garlic in so many dishes, but my hubby's favorite is to just smear it on top of a nice, juicy steak. We really liked this recipe and my youngest, who REFUSES to eat cauliflower in any form, ate THIS and LOVED it! Tricky mom that I am told her it was garlic potatoes and she fell for it. ;)
1 Head Fresh Cauliflower, steamed until soft
2 tbsp. Butter
3-4 tbsp. Milk
1 Head Roasted Garlic
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Directions:
1. Add your cooked cauliflower to a bowl and add the butter, milk and garlic pulp. (Depending on the size of the cauliflower, you may need to adjust how much milk you add)
2. Using your electric mixer, mash the cauliflower until it is a creamy consistency. Serves 4.
1 Head Garlic
Extra Virgin Olive Oil
Sea Salt
Directions:
1. Remove the excess papery skin from the garlic.
2. Cut off the top of the head of garlic exposing the garlic bulbs.
3. Drizzle on a little oil and sprinkle with salt.
4. Wrap the garlic head in aluminum foil and bake at 425 degrees for 30 minutes.
5. Remove from the oven and squeeze out the garlic bulbs, it will be spreadable like butter.
| Nutrition Facts | ||||||
Serving Size
1 serving (170.1 g)
| ||||||
Amount Per Serving
| ||||||
Calories
80
Calories from Fat
31
| ||||||
% Daily Value*
| ||||||
Total Fat
3.4g
5%
| ||||||
Saturated Fat
2.0g
10%
| ||||||
Cholesterol
9mg
3%
| ||||||
Sodium
72mg
3%
| ||||||
Total Carbohydrates
10.9g
4%
| ||||||
Dietary Fiber
3.8g
15%
| ||||||
Sugars
4.2g
| ||||||
Protein
3.9g
| ||||||
| ||||||
* Based on a 2000 calorie diet
|
Saturday, June 23, 2012
Cauliflower & Cheese Fritters
My youngest daughter does NOT like cauliflower at all. No matter how I prepare it. I can't say I blame her as I didn't even like it myself until several years ago, and now I love it. My favorite way to eat it is roasted with some fresh garlic (go figure!). So one night I decided that I would puree some frozen cauliflower I had and make fritters out of them. I normally buy fresh cauliflower as it does taste better, but I also like to keep some frozen vegetables on hand in case I have last minute guests (saves me a trip to the store). I thought these would also be easier to use than steaming fresh cauliflower too (and boy were they...5 minutes in the microwave and done!). At first, I set out to make them a little healthier so I tried baking them, but the inside never seem to set right and they were doughy. So I resorted to frying them, and they were a hit. She must have eaten 4 of them herself! Later, I was pleasantly surprised that they were only 78 calories a piece too; however, I don't know this until after I make something and it's usually consumed by that point. I just used some 2% American sliced cheese I had, but feel free to add whatever you have. Maybe some sharp cheddar or Asiago might be nice or if you like things a little on the spicy side, some PepperJack. In any event, these were delicious. Besides, everything tastes better with cheese!
Cauliflower & Cheese Fritters
1-16oz. Bag Frozen Cauliflower Florets
3 oz. Cheese (I used 2% American)
1/4 c. Scallions, chopped
2 Cloves Garlic, minced
1 c. Self Rising Flour
Salt and Pepper, to taste
Canola Oil, for frying
Defrost cauliflower, drain excess water and place in a food processor or blender. Add in the cheese, scallions, and garlic and pulse until the mixture is smooth. Place mixture in a bowl then stir in the flour, salt and pepper. Heat about 1/2"-1" of oil in large, non-stick saute pan then carefully drop a kitchen tablespoon size amount of batter into the oil, pushing down on it to flatten it. Allow to brown on both sides, approximately 2-3 minutes per side, then drain on paper towels to remove excess oil. Makes 16 fritters.
Nutritional Information (I factored in that a total of 1/4 cup of Canola is used to fry the fritters):
*Nutritional Information from CalorieCount.com and may not be 100% accurate.
Shared on Thursday's Treasures 6/28/12
Enjoy!
1-16oz. Bag Frozen Cauliflower Florets
3 oz. Cheese (I used 2% American)
1/4 c. Scallions, chopped
2 Cloves Garlic, minced
1 c. Self Rising Flour
Salt and Pepper, to taste
Canola Oil, for frying
Defrost cauliflower, drain excess water and place in a food processor or blender. Add in the cheese, scallions, and garlic and pulse until the mixture is smooth. Place mixture in a bowl then stir in the flour, salt and pepper. Heat about 1/2"-1" of oil in large, non-stick saute pan then carefully drop a kitchen tablespoon size amount of batter into the oil, pushing down on it to flatten it. Allow to brown on both sides, approximately 2-3 minutes per side, then drain on paper towels to remove excess oil. Makes 16 fritters.
Nutritional Information (I factored in that a total of 1/4 cup of Canola is used to fry the fritters):
Calories 78
Total Fat 4.7g
|
Saturated Fat 1.1g
|
Cholesterol 3mg
|
Sodium 55mg
|
Total Carbohydrates 5.3g
|
Dietary Fiber 2.1g
|
Sugars 0.9g
|
Protein 1.4g
|
*Nutritional Information from CalorieCount.com and may not be 100% accurate.
Shared on Thursday's Treasures 6/28/12
Enjoy!
Wednesday, January 25, 2012
Champagne & Thyme Roasted Cauliflower
I have been filling out a questionairre for the publisher for my upcoming cookbook this week and I'm having a bit of difficulty locking in on a working title for my book. If you could please take a moment to answer the poll to the left, I'd greatly appreciate it~Thank you!
And now for the recipe...
Take one guess what I made this with? You guessed it! the Champagne Chicken with Baby Portobello Mushrooms. And...I think the champagne is all gone now too. :) These were so good even my picky eater tried them this time and she loved them!
Champagne & Thyme Roasted Cauliflower
1 Large Head Cauliflower, cut down to florets (about 6 cups chopped)
2 Cloves Garlic, chopped
2 tbsp. Fresh Thyme
1 Lemon, zest and juice
1/4 c. Sweet Champagne (like Asti)
3-4 tbsp. Extra Virgin Olive Oil, enough to coat without burning
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
Add all ingredients together in a bowl and mix well. Place in an oven safe baking dish and bake at 425 degrees for 1 hour; turning several times throughout. Serves 6.
Points+=3pts
Powered by eRecipe.com
Enjoy!
Pin It
And now for the recipe...
Take one guess what I made this with? You guessed it! the Champagne Chicken with Baby Portobello Mushrooms. And...I think the champagne is all gone now too. :) These were so good even my picky eater tried them this time and she loved them!
1 Large Head Cauliflower, cut down to florets (about 6 cups chopped)
2 Cloves Garlic, chopped
2 tbsp. Fresh Thyme
1 Lemon, zest and juice
1/4 c. Sweet Champagne (like Asti)
3-4 tbsp. Extra Virgin Olive Oil, enough to coat without burning
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
Add all ingredients together in a bowl and mix well. Place in an oven safe baking dish and bake at 425 degrees for 1 hour; turning several times throughout. Serves 6.
Points+=3pts
Powered by eRecipe.com
Enjoy!
Pin It
Sunday, November 20, 2011
Lime & Cilantro Roasted Cauliflower
Can you tell the them of last week's menu items yet? Yes, it's lime and cilantro...again. I did, however, make this delicious cauliflower the same night I made the chicken thighs so this dish complemented my meal very well. I love roasting cauliflower, it gives it such a great flavor and for me, allows me to eat it as I won't any other way!
Lime & Cilantro Roasted Cauliflower
1 Large Head of Cauliflower, core removed and florets cut and rinsed under cold water
1 tbsp. Fresh Cilantro, chopped
1/2 Lime, zest and juice
1 tsp. Garlic Powder
3 tbsp. Canola Oil
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
Add all ingredients in to a bowl and mix well until all of the cauliflower has been coated. Place in a 9"x9" baking dish and bake at 400°F for 45 minutes, turning occasionally. Serves 6.
Points+=3
Enjoy!
1 Large Head of Cauliflower, core removed and florets cut and rinsed under cold water
1 tbsp. Fresh Cilantro, chopped
1/2 Lime, zest and juice
1 tsp. Garlic Powder
3 tbsp. Canola Oil
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
Add all ingredients in to a bowl and mix well until all of the cauliflower has been coated. Place in a 9"x9" baking dish and bake at 400°F for 45 minutes, turning occasionally. Serves 6.
Points+=3
Enjoy!
Friday, October 14, 2011
Sun Dried Tomato Pesto Roasted Cauliflower
First, I want to wish my husband a very Happy Birthday today. The poor guy is exhausted after being in London and Amsterdam this past week and only just came home last night around 2am. Luckily, he took the day off to catch up on some sleep. We don't have much planned for a celebration tonight since my older daughter has a football game tonight (don't worry, she's not a linebacker, she's a cheerleader for my new friends reading this). But I do have to cook. Each week, our Booster Club makes dinner for the girls before each game and there are 20 of them...who, as I'm told, LOVE to eat! When they found out it was going to be my turn about a month ago, they all decided that they wanted me to make them the Asian Chicken Wings and Fried Rice. So as I'm typing this, I have 10 lbs. of wings soaking in the marinade, ready to cook later and bring to her school later today. As for my husband's dinner, he wants me to make him a huge pot of sauce with bracciole and sausage on Sunday so we'll have his birthday celebration then. :)
Now, onto food... That pesto I purchased the other day only contained about 3/4 cup in the jar, so I had 1/4 cup of it left after I made the Turkey Stuffed with Sun Dried Tomato Pesto & Asiago Cheese. I decided to make this with the turkey to complement the flavors for that evening's dinner and I'm embarrassed to admit that up until about 4 years ago, I never would touch the stuff. As a kid, if the vegetable wasn't frozen, we didn't eat it. I'm so glad my Mother's food palette expanded over the years and now she's an incredible cook and loves to try new things all the time. There is something about roasting fresh cauliflower that brings out such a great flavor and no matter what I seem to add to the mix, it just keeps tasting better and better.
I also happened to pick up the most recent copy of Real Simple magazine the other day(I don't subscribe to any magazines, can't stand the clutter...told you I'm a little OCD) and cut out an article they had on cauliflower that I thought might be useful to someone. So, since I'm actually posting about it this week, here is what Emily McKenna had to say.
How to Choose
Look for cauliflower with compact, creamy white florets and crisp bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.
How to Store
Refrigerate cauliflower unwashed and tightly wrapped in plastic for up to 5 days.
How to Prepare
Remove the hard core by breaking of the leaves, turning the cauliflower upside down and cutting around the core with a small, sharp knife. Cut the rest of the cauliflower into similar sized florets so that they cook at the same rate.
Sun Dried Tomato Pesto Roasted Cauliflower
1 Head Cauliflower, core removed and florets cut and rinsed under cold water
1/4 c. Giada De Laurentiis Sun Dried Tomato Pesto
1/4 c. Extra Virgin Olive Oil
2 Cloves Garlic
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Low-Sodium Chicken Broth
Add all ingredients in to a bowl and mix well until all of the cauliflower has been coated. Place in a 9"x9" baking dish and bake at 350°F for 1 hour, turning occasionally. Then, place under the broiler for 5-10 minutes until they turn golden brown. Serves 4.
Enjoy!
Now, onto food... That pesto I purchased the other day only contained about 3/4 cup in the jar, so I had 1/4 cup of it left after I made the Turkey Stuffed with Sun Dried Tomato Pesto & Asiago Cheese. I decided to make this with the turkey to complement the flavors for that evening's dinner and I'm embarrassed to admit that up until about 4 years ago, I never would touch the stuff. As a kid, if the vegetable wasn't frozen, we didn't eat it. I'm so glad my Mother's food palette expanded over the years and now she's an incredible cook and loves to try new things all the time. There is something about roasting fresh cauliflower that brings out such a great flavor and no matter what I seem to add to the mix, it just keeps tasting better and better.
I also happened to pick up the most recent copy of Real Simple magazine the other day(I don't subscribe to any magazines, can't stand the clutter...told you I'm a little OCD) and cut out an article they had on cauliflower that I thought might be useful to someone. So, since I'm actually posting about it this week, here is what Emily McKenna had to say.
How to Choose
Look for cauliflower with compact, creamy white florets and crisp bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.
How to Store
Refrigerate cauliflower unwashed and tightly wrapped in plastic for up to 5 days.
How to Prepare
Remove the hard core by breaking of the leaves, turning the cauliflower upside down and cutting around the core with a small, sharp knife. Cut the rest of the cauliflower into similar sized florets so that they cook at the same rate.
1 Head Cauliflower, core removed and florets cut and rinsed under cold water
1/4 c. Giada De Laurentiis Sun Dried Tomato Pesto
1/4 c. Extra Virgin Olive Oil
2 Cloves Garlic
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Low-Sodium Chicken Broth
Add all ingredients in to a bowl and mix well until all of the cauliflower has been coated. Place in a 9"x9" baking dish and bake at 350°F for 1 hour, turning occasionally. Then, place under the broiler for 5-10 minutes until they turn golden brown. Serves 4.
Enjoy!
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